- 1 stick butter, melted -
- 1 lb package vanilla wafer cookies, crushed -
- 2 Tbsp sugar -
- 2 lb.s farmer’s cheese -
- 2 8-oz containers whipped cream cheese, softened -
- 1 lb (16-oz) container sour cream -
- 1 1/2 cups sugar -
- 4 eggs -
- 1/4 cup cornstarch diluted in 1½ cups cold milk -
- 2 tsp lemon juice -
- 1 tsp lemon zest -
- 2 packages vanilla sugar or 2 tsp vanilla -
- Chocolate Sauce
- 1/2 cup heavy cream or non-dairy whipped topping, thawed but not whipped up -
- 1 tbsp cornstarch -
- 12 oz chocolate, broken into pieces -
1. Preheat the oven to 350ºF and butter two 9-inch round spring-form pans.
2. Mix together the melted butter with the crushed cookies and the 2 Tbsp of sugar. Pat the mixture down into the base of each pan to make the crust. Bake for 5 minutes.
3. Mix the cheeses, sour cream and sugar together with an electric mixer. Beat the eggs and add them to the cheese mixture, alternating with the milk mixture. Add the lemon juice, zest and vanilla. Beat for 4 more minutes, until the ingredients are well combined and the mixture is thick.
4. Pour the cheese mixture into the pan and bake for 1 hour. To help prevent the cake from splitting, bake on the bottom shelf in the oven. Turn off the oven and leave the cake in for another 30 minutes.
5. Chill the cheesecake in the refrigerator overnight or for at least 4 hours. Drizzle with chocolate sauce (recipe below) before serving.
Add crushed pecans into the cookie crumbs.
You can make this sauce ahead of time and re-heat it right before serving.
1. Combine the cream and cornstarch in a saucepan over a low flame, just to warm up.
2. When the mixture is warm (do not let it boil!), add the chocolate and let it melt. Stir to mix well. Drizzle the sauce over the cheesecake and serve.
This recipe appeared in Kosher Inspired, Issue 5. Kosher Inspired is a product of Mishpacha Magazine.